WILD THYME CATERING
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Dinner Parties

STARTERS


Smoked salmon with orange dressing and avocado paté

Avocado, prawn and crab terrine

Crab and mango salad with chilli lime dressing

Prawn cocktail (using succulent King size prawns) served in a cocktail glass

Grilled peach/fig salad with parma ham and creamy goat's cheese dressing

Roast asparagus with parma ham and Parmesan

Mulled pear with roquefort and toasted pecans

Salad of roasted beetroot, walnuts, watercress and gorgonzola

​Cheese soufflé 
​

Oysters (by special request)

​MAIN COURSE


Beef Wellington (by special request Venison Wellington)
Superb Devon beef fillet with porcini mushroom and truffle oil paté wrapped in parma ham.
​Served with new season potatoes drizzled with basil oil or potato dauphinoise

Mixed leaf salad with French dressing
Very popular for weddings and larger dinner parties. 


​Lamb tagine
with prunes, chilli, coriander and spice mix with sweet potato purée or couscous.
Served with a peppery green salad with lemon zest and Parmesan shavings.


Pan-roasted guinea fowl supremes 
with parsley sauce served on celeriac and truffle purée


Pan-fried supreme breast of chicken
​seasonal vegetables: asparagus, green beans, carrots, courgette served with a Dijon mustard and crème fraîche sauce and chopped chives

Seared duck breast with orange and Grand Marnier sauce
served with roasted celeriac and potatoes French beans and mangetout with toasted hazelnuts, orange zest dressing

Celeriac, mushroom and spinach lasagne
served with mixed leaf salad chickpea and spinach with honeyed sweet potato and coriander served with yoghurt sauce

Luxury fish pie

Whole roasted turbot or sea bream 
with fine green beans, samphire and homemade lemon mayonnaise. Served with thyme-roasted potatoes.  

Butternut Squash, toasted almond tagine (Vegan)
served with couscous 
​

DESSERTS


Chocolate ginger brandy slump cake served with crème fraîche

Cappuccino semi-freddo served with chocolate sauce and toasted hazelnuts

Plum or apricot frangipane tart

Dairy Free Vegan Chocolate Avocado Mousse (Vegan/dairy free)

Vanilla-baked cheesecake served with a summer berry compote

Macademia nut and caramel cheesecake

Sticky toffee pudding served with double cream  

Pavlova roulade filled with rose-scented whipped cream, pistachio nuts and raspberries 

Lemon syllabub
​

Summer Pudding
Please inform Tamsin of any persons with specific food allergies or dietary needs. 
​

TAMSIN’S WILD THYME HAS PUBLIC & PRODUCTS LIABILITY INSURANCE PROVIDED BY NCASS
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  • Home
  • Weddings & Parties
    • Devon Weddings
    • Ibizan Parties
    • Notting Hill Dinners
    • Shooting Parties
  • GARDEN BUBBLE
  • Menus
  • About
  • Covid-19
  • Gallery
  • Testimonials
  • Contact